Maggie Beer

Chicken and tarragon sausages with cumquats

Chicken and Tarragon Sausages with Cumquats

Chicken and tarragon sausages with cumquats

Step 1: Cut the cumquats into 3 or 4 slices, remove seeds and set aside.

Step 2: In large heavy based fry pan (large enough to hold sausages without sweating – or cook in 2 batches) add 30 grams of the butter and then add the Extra Virgin Olive Oil to inhibit burning.

Step 3: When nut brown butter is sizzling, gently seal sausages and cumquats together on a moderate heat just to brown (do not prick skins!).

Step 4: Add stock and put lid on to simmer gently for 4 minutes for thin, 7 minutes for thick. Depending on your pan size, more stock may be needed. Remove sausages from pan and place on a serving plate.

Step 5: Increase the temperature of the pan to reduce the sauce and add the last of the butter just before serving.

Step 6: Spoon the cumquats in the juices from the pan over the sausages and sprinkle with chopped tarragon. Season with sea salt and pepper. Serve immediately.

Ingredients

  1. 1.4kg 12 thin, or 8 fat chicken and tarragon sausages
  2. 125ml 1/2 cup Chicken Stock
  3. 1 tspn fresh tarragon roughly chopped
  4. To taste salt flakes

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